What must be on a label
- The name of the food, and a list of ingredients in descending order of weight.
- Allergens, highlighted in the ingredients list (such as in bold). There are 14 major allergens, including peanuts, milk, eggs, gluten and fish.
- The net quantity (weight or volume), and a use-by or best before date.
- Storage conditions and instructions for use or cooking, where needed.
- The name and address of the manufacturer or seller, and the place of origin for some foods, such as beef.
- Nutrition information per 100 g: energy, fat, saturates, carbohydrate, sugars, protein and salt.
Front-of-pack labelling
- Traffic light labels show whether a food is high (red), medium (amber) or low (green) in fat, saturates, sugars and salt.
- Reference intakes (RIs) show what percentage of an adult's daily needs a portion provides.
- These help people compare products quickly and make healthier choices.
Marketing
- Food companies influence choice through advertising (TV, online and social media), packaging design, celebrity endorsement, and special offers such as "buy one get one free".
- Product placement in shops, such as sweets at the checkout, encourages impulse buys.
- There are rules on advertising food high in fat, sugar or salt to children.
Key terms
- Ingredients list
- A list of what a food contains, in descending order of weight.
- Allergen
- A substance that can cause an allergic reaction.
- Traffic light labelling
- Front-of-pack colours showing high, medium or low levels of fat, saturates, sugars and salt.
- Reference intake
- The amount of a nutrient an average adult needs each day.
- Net quantity
- The weight or volume of food in the pack.
- Impulse buy
- Buying something without planning to.